Ingredients

1 (15 ounces) can organic corn, drained) (optional) or use another type of bean such as kidney

1 medium red bell pepper, seeded and diced

1 medium yellow onion, diced

1 teaspoon chili powder

1 teaspoon ground cumin

½ cup shredded cheddar cheese (optional)

For the topping

3/4 cup gluten-free arrowroot flour

1 ¼ cup gluten-free baking mix (all-purpose flour blend)

1 cup almond milk

¼ cup coconut sugar

1 large egg, beaten

½ teaspoon paprika

Directions

1Spray the inner insert of a 4 - 6-quart slow cooker

2Add all base ingredients.

3Whisk together the arrowroot flour, baking flour, milk, sugar, and egg to form a batter.

4Pour the batter evenly on top of the base ingredients.

5Sprinkle paprika on top.

6Cover and cook on low for 5-6 hours or on high for about 3 hours.

7The tamale pie is finished when the 'cornbread' is fully cooked, set in the middle, and has begun to pull away from the sides.

8Uncover and let it sit in the slow cooker for 10 minutes before cutting.

FAB Tip: I use all organic ingredients.
The cook time varies depending upon whether you cook on low or high. I cook on high so it is done quickly.
You could probably put ingredients in a casserole dish and bake it if you don't own a slow cooker.